A very tasty way to use up leftover roast pork. I usually make a batch of homemade soup once a week for lunches, and this recipe is in my top ten for soups. This is from the March 2000 issue of Quick Cooking.
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Units: US | Metric
- 3 cups cubed cooked pork roast
- 2 medium potatoes, peeled and chopped
- 1 large onion, chopped
- 1 (15 ounce) can navy beans, rinsed and drained
- 1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
- 4 cups water
- 1/2 cup unsweetened apple juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- minced fresh basil (optional)
- 1In a soup kettle or Dutch oven, combine all ingredients except basil and bring to a boil.
- 2Reduce heat; cover and simmer for 45 minutes.
- 3Sprinkle with basil when ready to serve.
- 4You can substitute 2 cups cooked beans in place of the canned beans.
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Nutritional Facts for Roast Pork Soup
Serving Size: 1 (352 g)
Servings Per Recipe: 9
- Amount Per Serving
- % Daily Value
- Calories 128.2
- Calories from Fat 3
- Total Fat 0.4 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 346.2 mg
- Total Carbohydrate 26.8 g
- Dietary Fiber 6.9 g
- Sugars 4.4 g
- Protein 5.3 g